Mashed Potatoes with Garden Herbs
The peas in this recipe do a couple of things: Their slight sweetness accentuates the flavors of the herbs and at the same time adds emerald green flecks to the dish. Scrub the potatoes well, but do not peel them.
  • 1-1/2 pounds baking potatoes, cut into large chunks
  • 6 cloves garlic, peeled and coarsely chopped
  • 1 teaspoon salt
  • 1-1/2 cups frozen peas
  • 1/3 cup low-fat milk (1%)
  • 1/4 cup fat-free yogurt
  • 2 teaspoons minced fresh tarragon, or 1 teaspoon dried
  • 1 tablespoon olive oil
  • 1/4 cup minced chives
  • 1/4 cup minced fresh basil

1. In a large saucepan, combine the potatoes, garlic, 1/4 teaspoon of the salt, and water to cover. Bring to a boil, reduce to a simmer, and cook until the potatoes are tender, about 20 minutes. Add the peas for the last 1 minute of cooking. Drain.

2. Transfer the potatoes, peas, and garlic to a large bowl and add the remaining 3/4 teaspoon salt, the milk, yogurt, and tarragon. With a potato masher or hand-held mixer, mash the potatoes until creamy.

3. Stir in the minced chives and minced basil.

Nutritional Information
Per serving: 165 calories, 2.7g total fat (.5g saturated), 1mg cholesterol, 4g dietary fiber (.8g soluble), 31g carbohydrate, 5g protein, 451mg sodium.
Good source of: potassium, thiamin, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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